Bitesize training: E.coli and controls to prevent it

CIEH member: £55
Affiliate member: £110
Non-member: £110
CIEH student member: £110

How do I pay? Please click the book now button to complete the online booking. Please note payment for online bookings are card only.

To pay by purchase order, please email the details to [email protected], this is subject to your employer having this facility in place with CIEH. To speak with one of the team in our contact centre please call 020 7827 5800.

Available date:
23 October


This bitesize course provides a useful reminder to Environmental Health Officers, Food Safety Officers, and Chefs of how E.coli can spread in the kitchen and is one of the bacteria that has a low infective dose which can cause severe illness and even death.

The human and financial costs of such cases can be immense for both patients, their families, and food businesses.

 Prevention of such a disease is much better than cure, so this short session will concentrate on relatively simple and straight forward controls to reduce the risk of such an illness in the catering and hospitality industry.

Agenda items:

  • Why do we worry about E.coli 0157 and other STECs
  • How individuals can control E.coli 0157 and other STECs
  • Emphasis on the Food Standards Agency Guidance: E.coli 0157 Control on Cross-contamination
  • Separation
  • Cleaning and disinfection
  • Personal hygiene
  • Management controls
  • Enforcement options


  • Increase the understanding of the:
    • Microbiology of E.coli 0157 and other STECs
    • Sources
    • Routes of transmission
  • Explain Food Standards Agency Guidance: E.coli 0157 – Control of Cross-contamination and how it can be applied to catering
  • Provide practice advice on how to manage the controls

Who should attend:
Delegates working as Environmental Health Officers or Food Safety Professionals should be aware of the information provided in this training in order for there to be a good understanding of how E.coli is spread and how it can be prevented.

CPD: 2 hours and 30 minutes

Miranda Steward CEnvH MSc, Director, Abacus Management and Training Consultancy

Miranda is the Director of Abacus Management and Training Consultancy which was set up in 2007, providing food safety and health and safety consultancy to both the public and private Sectors. Miranda is a Chartered Environmental Health Practitioner having qualified in 1979. 

She has managed a range of public facing front line services with over 25 years senior local government experience, having been a joint Chief Executive and Returning Officer in a

District Council and an Assistant Director of Environmental Services in a London Borough.

As a direct result of her professional expertise Miranda has been an advisor to the Food Standards Agency, The Home Office, Local Government Association, The Public Health Laboratory Service and chaired the London Food Co-ordination Group.

Miranda has worked as a regulator for many years, specialising in food safety and food standards. She managed a high performing commercial department within a London Borough and dealt with a range of prosecutions and emergency prohibitions.

Claire Tomaso CEnvH MCIEH, Environmental Health Officer

Claire has been qualified as an Environmental Health Officer since 1993 and since qualification has worked within Local Authority as a food safety specialist. Claire is the Lead Officer for food safety and manages the food safety team in a London Borough. She is responsible for overseeing the inspection programme, and the operation of the National Food Hygiene Rating Scheme (FHRS), including appeals and revisits.

Claire inspects a variety of food businesses including small retailers, caterers and importers, with a particular focus on those in the manufacturing sector. She is responsible for overseeing the approval process for newly approved premises as well as the inspection of those maintaining approval status. Claire carries out a range of sampling as part of the inspection process for the manufacturers – for both microbiological examination and chemical analysis, depending on the product and processes involved.

Claire has dealt with a range of food safety prosecutions for retail, catering and manufacturing premises. She has been responsible for serving Hygiene Improvement and Hygiene Emergency Prohibitions Notices and voluntary undertakings, as well as a variety of enforcement action in relation to approved premises including Remedial Action Notices and Suspension of Approvals.




Online (Zoom)

Please ensure you can access this platform before booking. See the Zoom system requirements for further information.

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